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Clean recipe · finedininglovers.com

Batata Harra

Chef Charbel Hayek triple-cooks the potatoes in this signature dish, served at both Ladyhawk and Laya. The extra steps create an ultra-crispy exterior and fluffy interior. He calls it the Middle Eastern counterpart to the Spanish classic patatas bravas, tossing golden potatoes with garlic, Fresno chilis, and cilantro, then serving them with cilantro aioli and micro cilantro.

Original recipe: finedininglovers.com

Yield:
1 servings
Prep:
3000 sec
Cook:
1500 sec
Total:
6300 sec
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Batata Harra

Ingredients

  1. FOR THE POTATOES
  2. Large Russet potatoes: 2 (peeled and diced into 2.5 cm cubes)
  3. Neutral oil: for frying
  4. Salt: to taste
  5. FOR THE GARLIC–CHILI MIXTURE
  6. Garlic cloves: 4 (finely minced)
  7. Fresno chili: 1 (finely chopped)
  8. Fresh cilantro: 30 g (finely chopped)
  9. Olive oil: 30 g

Instructions

  1. Heat the oil to 120°C/250°F.Fry the potatoes in batches for 4–5 minutes until they begin to blister but are not yet browned.Drain and cool completely.